Each time my concoction hit about 226 degrees it would just boil over and I couldn't, for the life of me, get it up to 300(hard crack).
I attempted it twice to no prevail, had to dump both batches out...

Anyone know what I am doing wrong?
Has anyone made hard candy using these ingredients?

Welcome to DC! Could it have something to do with the sugar content (less than the refined ingredients you've used before)? Did you check google to see if there are adjustments that might be needed to get the same results that you get when using refined sugars? I have only made hard candy with corn syrup and white sugar...the recipe sounds interesting...how do you add the lavender?